Red Velvet Crinkle Cookies
Soft, chewy red velvet cookies coated in powdered sugar that crackle as they bake. Festive, quick to make, and perfect for holidays.
Servings: 20 cookies
Equipment
- Hand Mixer
Ingredients
- 2 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 ½ teaspoons red food coloring
- ⅔ cup powdered sugar, powdered sugar
- ½ cup granulated sugar, powdered sugar
Instructions
- Add the 2 cups all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon cornstarch, and ½ teaspoon salt to a medium bowl and whisk until combined.
- Add the ½ cup unsalted butter, ¾ cup granulated sugar, and ½ cup packed brown sugar to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until fluffy.
- Add the 2 large eggs, 2 teaspoons vanilla extract, and 1 ½ teaspoons red food coloring, and beat until combined.
- Add the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the refrigerator for at least 1 hour.
- Once the dough has chilled, preheat the oven to 350℉ and line 2 baking sheets with parchment paper.
- Scoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.
- Roll the balls in the ½ cup granulated sugar,then in the ⅔ cup powdered sugar, until fully coated.
- Place the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool.
- Let the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.
Notes
Storage Instructions:
- Room Temp: Store in an airtight container at room temperature for 3 to 4 days.
- Freezer: Freeze in a sealed bag for up to 2 months; thaw at room temperature.
Nutrition
Calories: 182kcal | Carbohydrates: 32g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 68mg | Potassium: 71mg | Fiber: 1g | Sugar: 22g | Vitamin A: 166IU | Calcium: 21mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
